400 grams of chickpeas, soaked over night and then cooked in pressure cooker for 15 minutes after it starts to steam. Turn off the heat. Wait until the steam completely released, then drained the chickpeas.

8 tomatoes, grilled in oven for about 15 minutes, peeled and blend into a puree.

2 teaspoons cumin seeds (jeera)

3 tablespoons gram flour / chickpea flour (Besan)

3 teaspoons ginger paste

2 red or green chillies, chopped

6 teaspoons coriander powder (dhania)

1 and 1/2 teaspoons turmeric powder (haldi)

1 and 1/2 teaspoons chilly powder

2 heap teaspoons salt (adjust to taste)

1 and 1/2 teaspoons garam masala or chana masala

Cooking oil

2 cups of water

x x x x x x x x x x x x

Heat up the pot at medium high heat. Add about 4 tablespoons of cooking oil.